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Expertise

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All too often and unjustly opposed, yeast and sourdough actually have many similarities, from their natural origin to the way they are used.
Yeast and Sourdough, a Lesaffre Expertise

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A closer look at steamed buns known as mantou—thier history, method, and consumption.
Steamed Buns, a Lesaffre Expertise

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Preserving food products is now a strategic challenge for food industries, especially in the baking segment.
Extending the Shelf Life of Bread

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While satiety is often viewed from a scientific angle, it has also been viewed as something that is achieved by integrating different foods into one's diet.
Satiation and Bread

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In this entry, we discuss the growing trend of consumers looking for gluten-free alternatives, due to intolerance or by personal choice.
Behind the Scenes of Gluten-Free Bread

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A look at how french baking expertise has influenced the baking industry in markets around the world.
The Challenge of Exporting French Baking Expertise

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Product development depends on the judgment of sensory analysis panels, as well as on complementary techniques of chromatography, spectrometry and olfactometry.
Taste of Bread: From Consumer to Analytical Approach

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There are a considerable number of possible techniques to choose from in breadmaking, and it is up to each individual to decide which he prefers.
Taste of Bread: The Impact of Breadmaking Methods

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The baker is a real artist in the creation of taste, drawing on a palette of varied ingredients and techniques to personalize his bread and pastries.